BOLD NEW LOOK! Free shipping $39+ orders

Adams Texas Brisket Rub

Texas brisket

Main Course

24 servings

Ingredients

Preparation

1. Selecting the Brisket:

Look for a packer brisket, which includes both the flat and point cuts.
A good brisket should have a thick flat and a well-formed shape. You want to select a brisket that is as thick on the flat as possible so it will cook more evenly and not dry out before the point is done.
Consider USDA Prime or Wagyu if available.

2. Trimming the Brisket:

Remove any dried-out meat or excessively thick fat. 
Trim the fat cap down to about ¼ inch
Trim the brisket for even cooking, making sure there are no discolored or dry edges from the original packer.

3. Seasoning:

Use Adams Texas Brisket Rub to liberally coat the outside of the brisket.
For a more flavorful brisket add some Adams Coarse ground pepper when seasoning
A 12-pound brisket typically needs about 1/2 cup of seasoning
A slather of mustard or hot sauce can be used to help the rub adhere, but it won't greatly affect the flavor.

4. Smoking:

Use your favorite smoker to cook your brisket.
Cook your brisket fat side up at 225-245 Fahrenheit until the internal temperature registers 150 – 160 Degrees. This varies on the size of your brisket. Use a temperature probe to determine when to wrap.
Once the brisket reaches 160 degrees remove and wrap in pink butcher paper and return to smoker.
Smoke till internal temperature reaches 195 to 200 degrees.
Remove from smoker and let rest a minimum of 1 hour before cutting. Ideally hold for several hours if internal temperature maintains above 140 degrees.

4. Slicing:

Start on the thin side AKA “The Flat” and cut brisket across the grain in ¼” thick slice the thickness of a pencil.
When you get to the thicker part of the brisket AKA “The Point” you will need to turn the brisket 90 degrees to cut across the grain. You will need to make thick cuts here approximately ½” because this side is normally tender.
Enjoy